I don’t know what does it. Perhaps it’s so ingrained in my three-quarters German blood that there’s just no avoiding it for long. Or maybe it was triggered by the knowledge that Bockfest, Cincinnati’s spring festival devoted to the all things Bock, goat, sausage, and, well, German, is currently in full swing just a few miles north of my house. Maybe it’s just because I’m a glutton for punishment. Whatever does it, it happens at least once a year. I’m overcome with the urge to buy a big sloppy piece of meat and braise it to within an inch of its life in beer, onions, vinegar, and apple cider with a sprinkling of caraway seeds and a luscious, sour heap of sauerkraut.
Yes, I said sauerkraut. Don’t give me that look. Seriously, didn’t anyone ever tell you not to make faces like that or you might get stuck that way? And, yes, it is too good. It’s yummy and tart and crisp and just ever-so-slightly-sweet (they way I make, it is) and…and…and I don’t know, full of vitamins and antioxidants* or unicorn glitter something.
Maybe I’m over selling it?
Yeah, my kids don’t like it either. The Puddinette, even has but limited appreciation for it. Sure, she thinks it braises a damn fine pork shoulder, but if you ask her to actually eat a forkful, she’s likely to shove that fork through your digestive tract in reverse, if you know what I mean.
Yet, even in the face of a full familial revolt, once a year or so I’ll cook up a huge tasty pot of pork and kraut, just because I want it. As a peace offering, I’ll usually throw a bowl of mashed potatoes on the table too just to appease them.
I’ll be the only eating that sauerkraut. And I won’t even feel bad about it.
Which brings me to your question for the Weekend Debate:
Foods you love but your family hates: Worth the hassle, pain, and irritation, or better left forgotten and ignored on the grocer’s shelf?
I’m pretty sure my feelings on the subject are pretty clear. Now, let’s hear yours.
Oh, and why not take a poll too?
Now, if you’ll excuse me, while you debate that, I gotta figure out what one does with a metric CRAPTON of leftover sauerkraut (your suggestions are welcome).
*Statement neither evaluated nor condoned by the US Food and Drug Adminstration